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Most of us are comfortable with using wine in our cooking. But gin? Vodka? Bourbon? Fact is, cooking with spirits isn't much different from cooking with wine. The basic principle is the same—adding flavor to food—whether it's some gin in a marinade for game or brandy stirred into a chocolate mousse.
For the full article, check out the new issue of Wine Spectator, on newsstands September 15, 2008.
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